Delicious chocolate cupcakes filled with cream cheese and topped with chocolate ganache—an irresistible combination for sweet lovers.
Ingredients
- Cupcake Batter:
- 1/2 cup melted ghee
- 1/4 cup + 3 tablespoons unsweetened cocoa powder
- 1 teaspoon ground espresso coffee
- 7 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup (73g) coconut flour
- 2/3 cup monk fruit sweetener (or sweetener of your choice)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup water
- Cream Cheese Filling:
- 8 oz almond cream cheese (like Kite Hill), at room temperature
- 6 tablespoons ghee, at room temperature
- 1/2 cup monk fruit sweetener
- 3/4 teaspoon vanilla extract
- 1/3 cup coconut whipping cream
- Chocolate Ganache Topping:
- 1/2 cup coconut whipping cream
- 2 oz 70% dark chocolate, chopped
- 1/4 cup powdered monk fruit sweetener
- 1/2 teaspoon vanilla extract
Preparation
- Preheat the oven to 350°F (175°C).
- Line a 12-muffin pan with paper cupcake liners.
- In a bowl, whisk together the melted ghee, cocoa powder, and ground espresso.
- Add the eggs and vanilla extract.
- Mix until everything is well incorporated.
- Then, add the coconut flour, monk fruit sweetener, baking soda, and salt.
- Ensure the mixture is smooth and well combined.
- Gradually add the 1/2 cup of water, mixing little by little to loosen the batter.
- If the batter is still too thick, add 1 tablespoon of water at a time until it reaches a scoopable consistency.
- Using an ice cream scoop, portion the batter into the 12 lined molds, filling each about 3/4 full to prevent overflow while baking.
- Bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, they’re ready.
- Remove from the oven and place on a wire rack to cool completely.
- Cream Cheese Filling Preparation:
- Using an electric mixer, beat the almond cream cheese and ghee until smooth and creamy.
- Once incorporated, add the remaining ingredients and continue mixing until well combined.
- Set aside.
- Chocolate Ganache Preparation:
- In a small saucepan over medium heat, bring the coconut cream to a light simmer.
- Remove from the heat and add the chopped chocolate.
- Stir until fully melted and smooth.
- Add the powdered monk fruit sweetener and vanilla extract, mixing until the ganache is silky.
- Note: The ganache will be very liquid at first but will thicken as it cools.
Did you know?
1. Snack saludable de mix de frutos secos, 2. Brochetas de fruta, 3. Chips de zanahoria, 4. Jugo verde, 5. Garbanzos crujientes, 6. Pudin de aguacate...
Fiber: 24 g
Fat: 92 g
Saturated Fat: 54 g
Trans Fat: 0 g
Cholesterol: 327 mg
Sodium: 1000 mg
Carbohydrates: 48 g
Sugar: 12 g
Protein: 16 g
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